Vegan Dry Pork Noodle
Transform your favorite comfort food into a plant-based masterpiece with this Vegan Dry Pork Noodle recipe! Featuring a tantalizing blend of extra firm tofu and rehydrated shiitake mushrooms, this dish recreates the savory, umami-packed flavors of traditional dry pork noodles—all while staying 100% vegan. The tofu is marinated in a rich soy sauce blend infused with garlic, onion, and Chinese five-spice powder, then sautéed to perfection for a crispy, caramelized texture. Tossed with sesame oil-coated vegan noodles and garnished with fresh green onions, vibrant cilantro, and a hint of red chili flakes, each bite delivers a perfect balance of flavors and textures. Ready in just 40 minutes, this quick and healthy dinner option is ideal for busy weeknights while remaining indulgent and satisfying. Vegan, soy-based, and packed with bold flavors, this recipe is perfect for fans of Asian-inspired cuisine.
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Recipe Information
Ingredients
- 200 grams Extra firm tofu
- 50 grams Dried shiitake mushrooms
- 4 tablespoons Soy sauce
- 2 tablespoons Dark soy sauce
- 1 tablespoon Maple syrup
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Chinese five-spice powder
- 2 tablespoons Cornstarch
- 400 grams Vegan noodles
- 2 tablespoons Sesame oil
- 2 stalks Green onions
- 10 grams Fresh cilantro
- 0.5 teaspoon Red chili flakes
Instructions
Begin by soaking the shiitake mushrooms in hot water for about 20 minutes until they are rehydrated. Drain and finely chop.
While the mushrooms soak, press the tofu to remove excess water. Crumble the tofu into small pieces resembling minced pork.
In a medium bowl, combine soy sauce, dark soy sauce, maple syrup, garlic powder, onion powder, and Chinese five-spice powder. Stir well and set aside.
Add the crumbled tofu to the marinade and let it sit for at least 10 minutes to absorb flavors.
Heat a large non-stick skillet over medium heat and add 1 tablespoon of sesame oil. Sauté the chopped mushrooms until they have released their moisture and start to brown, about 5 minutes.
Add the marinated tofu to the pan with the mushrooms and cook until the tofu is browned and crispy, about 8-10 minutes, stirring occasionally.
Sprinkle 2 tablespoons of cornstarch over the tofu and mushroom mixture to give it a nice crisp and ensure all moisture is absorbed. Cook for an additional 3 minutes.
Meanwhile, cook the vegan noodles according to the package instructions, drain, and toss with the remaining tablespoon of sesame oil.
Serve noodles in bowls, topped with the tofu and mushroom mixture.
Garnish with sliced green onions, chopped cilantro, and a pinch of red chili flakes to taste. Serve immediately.
Nutrition Facts
Calories |
346 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.8 g | 18% | |
| Saturated Fat | 1.9 g | 10% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1289 mg | 56% | |
| Total Carbohydrate | 43.6 g | 16% | |
| Dietary Fiber | 5.7 g | 21% | |
| Total Sugars | 5.1 g | ||
| Protein | 15.1 g | 30% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 207 mg | 16% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 519 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
